I'm worried that getting clear growlers will let the light in and make my beer skunky. Am I being ridiculous, or are amber growlers more protective of the growler contents?

European-made vs. American-made equipment?

There is a lot of discussion between Chinese-made and American-made equipment. What about machines and equipment made in Italy or Germany versus ones

Do manual and semi-auto bottle-fillers gauge a liquid's volume automatically? Can I set my filler to fill only 750 ml of wine and have it gauge that amount without me having to eye-ball the level?

How many 64 oz growlers make up 1 pallet?

And how many cases of growlers constitute a pallet?

How much does custom imprinting on glassware cost?

I'm looking to purchase customized beer glasses and growlers. What additional cost is there for blanks vs. a 1-color imprint vs. a 2-color imprint?

What's the preferred image file type for suppliers, when sending custom artwork for growlers and other customized products?

Also, at what size should we format the image file so that it is most compatible with suppliers' artwork-processing systems?

What are good ways to get the name of a new brewpub out there? What merchandise works the best?

What's the best entry level beer bottle filling machine out there?

Looking for a legit machine, not a Beer Gun or a MoreBeer counter pressure filler.

What's better, air cooled ice machines or water cooled ice machines?

I want beer glasses with my restaurant logo on them. What is the smallest size order I can make?

I own a beer filling station, and customers return their growlers to me. Is it safe for me to re-use the growlers (after sanitizing of course)

Can I put beer in PET bottles?

Should I get a refrigerator with a top or bottom mounted compressor?

What are the pros and cons for both options?

Are copper Moscow Mule mugs worth the investment? They're nice but so expensive!

I've also heard from a friend of mine that these mugs are big theft targets and so I'd hate to have to worry about that.

Are there benefits of using fliptops vs screwcaps on growlers?

What is a convection oven?

How is it different from a standard commercial oven?

Is there equipment that can enrobe with a viscous syrup, and then coat with a dry ingredient?

The product is 1" in diameter. Any advice / recommendations welcome!

Is it risky to buy Chinese manufactured standard 12oz amber beer bottles?

I've heard horror stories about buying glass packaging from China. I want to know if it is safe.

What are the most popular wine bottle shapes used to bottle ice wine? Starting up a production winery here in the Great White North.

I'm planning on distributing the beer I brew here in California to other states using growlers. Is it first legal to distribute beer in growlers, and will I also run into legal restrictions on interstate growler distribution?

What are different sizes and shapes of growlers?

I hear a lot of people are starting to use growlers for their beer. I want to try it out myself. Are they expensive?

When it comes to bottling beer, what is double pre-evacuation?

What's a "door type" dishwasher?

What is the difference between etching and imprinting on growlers? Is there a big cost difference?

Has anyone ever seen 64oz growlers without handles? Is this pretty non-standard?

What percentage glycol / water solution do brewmasters usually operate at? Trying to protect from freeze up to 1 degree Fahrenheit.

What's the major difference between short tube and long-tube bottle filling systems?

I operate a diner. Is there a difference between the type of electric fryer I would need to use for frying donuts as compared with one used for frying french fries and onion rings?

Our health department requires our equipment to be mobile. Are there refrigeration units with casters?

Should I get a high temperature or low temperature commercial dishwasher?

It seems that Hobart is the most popular dough mixer brand. Why is that? Are there other brands out there of similar quality?

What do I need to know going from a hand-dipper to a chocolate enrober?

I'm looking for some basic knowledge about chocolate enrobing machines.

This may be a dumb question, but do glass door refrigerators keep products as cool as solid door refrigerators?

Is there a limit to the number of colors possible on a growler logo imprint? I have a (beautiful) logo which contains about 7 or 8 colors, not sure how much I'd need to doctor it to make it possible to imprint.

What is the price range of Moscow Mule mugs?

Are there volume discounts?

Do laws in Pennsylvania prohibit serving beer from brite tanks?

I am opening a brewpub in Philadelphia. Will I be able to serve beer straight from a brite tank? Or will I have to keg the beer first?

What is the minimum capacity recommended to have a full brewing filtration setup with all four clarification stages?

I've heard that for smaller brewpubs, one can simply use sheet filters for the entire filtration process, but for larger setups you'd want primary, tr

How do you clean copper mugs?

Can I store my beer in "antique green" colored bottles?

We are concerned that long term storage in anything other than Amber glass could result in unwanted flavor changes in beer. Please let me know!

What are the pros and cons of open pot vs. tube type vs. flat bottom fryers?

For my microbrewery system, what type of glycol is most recommended for my chiller?

How important is it to have a location/site for your brewery picked out before talking to equipment suppliers?

I see a lot of filling systems listed as 'automated'. Sorry for my ignorance, but exactly how automated is 'automated'? How many people would be needed to man a shift for bottling about 600 cases of beer (each shift) using an automatic filler?

What's the cost of custom liquor bottles?

I'm looking to purchase custom bottles for a new liquor business and I wanted to get a general sense of the cost and lead time. Is there a flat fee fo

Are PET plastic beer bottles a viable alternative to glass bottles?

We want our product to be different and stand out, but we'd like to get some opinions on the pros/cons.

Is there a benefit to using specialized glasses for serving beer?

Advice on types of seals for growlers

We are opening a brewpub in Saskatchewan, Canada. Our provincial authority requires that we use a seal to show that the growler has not been opened b

Does it cost extra to get my glasses imprinted?

I heard it matters where the compressor is located. Is this true?

For a dough mixer, what would you recommend for a small-sized bakery using it mostly for cake batter? Planetary or spiral?

Should I get a gas or electric fryer?

For a nanobrewery (1 to 3 BBL system), what are the economics of selling beer retail vs. wholesale?

I have heard that selling beer wholesale at the nano-level is not profitable given small batch sizes and the man hours required. Is that true?

Are growlers usually only available in clear or amber color?

Are most wine bottle shapes/colors available in both cork and screwcap styles, or is cork style much more prevalent?

What are some of the diffs between agglomerated and colmated corks?

For growler refills, what is the ratio of refill customers and customers buying new growler jugs?

If I expect to fill 200 growlers a week, how many will buy new growlers and how many will bring growlers back in to refill?

Bottling or canning beer?

We are currently exploring going beyond kegging beer and serving from brite tanks - what are the advantages and disadvantages of canning and bottling

How many 22oz beer bottles are usually packed in a pallet?

Are there significant benefits to using cross-flow filtration for wine?

Anyone have any thoughts on using copper vs ABS for glycol piping?

What are the main reasons I would need to purchase a walk-in proofer instead of a pass-through proofer?

Do I have to saran wrap the top of growlers before patrons leave the bar in Eugene, Oregon?

I own two bars in Eugene, Oregon and am considering installing a filling station. I heard a rumor that county law requires businesses to saran wrap th

Should I be concerned about "sediment zones"?

What are the main benefits of a masticating juicer versus a centrifugal juicer?

What are the main benefits of a masticating juicer versus a centrifugal juicer?

What are the pros and cons of different types of draft systems? What kind of cooler do I need?

I own a natural foods meat market that does a lot of craft beers. We are looking to install a 3 or 4 tap draft beer system to complement this.

How often should I change out my fryer oil?

What is the top wine dispensing machine?

What is the top wine dispensing machine?

How do I determine what size refrigeration system I need for my walk-in?

Are grolsch style growlers popular in the US among consumers? I am thinking of purchasing growlers for my brewpub and I'm trying to decide between grolsch style and the standard screwcap style.

64oz and 2 liters are pretty similar in terms of volume. Is there a reason why some growler suppliers offer both sizes?

For a 20 quart dough mixer, what is the most common power rating for the motor?

I need a fryer for a small restaurant, I'll be using it to make southern-style fried chicken. I'm trying to decide between a traditional deep fryer and a pressure fryer. Anyone have pros and cons?

I'm sorry, this may seem like a naive question. But what are the manway hatches used for on fermentation tanks?

I'm trying to setup a 20 barrel brewing operation, with a bottling operation. Based on my own business plan and from speaking with friends, I figure I'm gonna need about $500K to get things started. Can anyone help me with a sanity check on this?

What is to be done with the trub layer that accumulates at the bottom of the fermentation tanks?

Is it pretty common to incorporate a thermal print engine into a wine bottle labeling setup for printing UPC bar codes?

I'm considering purchasing a membrane pneumatic press. Can anyone spare some thoughts on getting an open-tank version vs a closed-tank version?

I'm planning production of 8000 croissants per hour. Any recommendations on the brand or type of setup I might need for a croissant machine? I've heard that CIM makes a lot of croissant machines, but have no experience with them.

My brewmaster friends have told me that hops usage doesn't scale linearly. If I currently have a 1 bbl system and want to scale to a 7 bbl system, how much more hops would I need to use?

What are the downsides/upsides of using a combo dough divider rounder instead of separately buying a dough divider and a dough rounder?

Are pizza deck ovens useful for cooking other items?

Or are they pretty specialized just for pizza? I know the stone decks are useful for making good pizza crusts, but have people found success using th

Going to be purchasing a countertop griddle for my restaurant. Not sure whether to get a gas griddle or an electric powered one.

Any advice? I have easy access to gas piping near the area we're planning on putting the griddle.

For a display freezer, what are some of the more important price determinants (aside from dimensions, of course)?

Interior lighting, how many shelves, swing door vs sliding, glass door, etc.?

What are the benefits of using a single-boiler espresso machine vs one with a single-boiler with heat exchanger?

If I want my espresso machine to be able to brew and steam simultaneously, what do I look for?

I'm trying to filter about 1200 Liters of wine per hour. I'm trying to pick a filtration system and tech that would work best. Thoughts?

How easy is it to clean juice bottle fillers?

How often should they be cleaned? Are Are there special cleaners or solvents that I'll need to purchase?

How should I clean my oven/oven racks?

For a growing, relatively high volume restaurant, what type of dishwasher should we invest in?

Brewhouse Palletization

Is it possible to have a brewhouse palletized on a single skid to make installation easier? What is the typical price increase for brewhouse palletizi

We don't serve much whiskey - what sort of whiskey glass should we purchase as 'standard'?

We don't serve much whiskey - what sort of whiskey glass should we purchase as 'standard'?

What's the largest size of fermenter I can store in a cold room?

I hear anything bigger than a 3-bbl tank isn't ideal for cold room-storage because of uneven coldness distribution. Is that accurate?

Anyone have any thoughts on Doyon mobile proofers vs Hobart proofers? I'm evaluating both brands for my bakery.

How often should I boil out my deep fryer?

How do I minimize the risk of contamination with my cutting boards?

How much distillate can I get from a 100 L wheat/barley wash?

Where can I find info regarding approximately how much distillate one can get from a specific volume of wash? e.g. 100 liters of wheat/barley wash wi

Why do the corks keep popping out of my bottles? What am I doing wrong?!

I want to add a flat delivery charge, good idea?

Worried about customer satisfaction though.

How do I get more Yelp reviews?

Is wifi worth offering to my customers?

How much does it cost to implement a fast wifi system?

Are carboys used for different things than growlers, or are they just larger versions of growlers?

Do you rinse or sanitize or both before bottling?

We are bottling some beer off of our 7bbl brewhouse and 15bbl fermenters. We are wondering what you recommend doing to prep the bottles. Do you rins

What exactly does it mean for a FV to be jacketed? Is having a jacketed fermenter a necessity for commercial brewing?

Anyone know the freight class that glass wine bottles would typically be categorized as for LTL shipping?

What are grain mills used for in a brewery context?

For any of you more experienced brewmasters out there, any suggestions on how much floor space I would need for a 15 BBL production brewery, with canning and bottling lines?

What is the most common thing to do with hot liquor from the heat exchanger? Is it best to send to the floor (in a dump) or to a Hot Liquor Tank?

I need my fermentation tanks to handle about 15 psi operating pressure. Is that pretty standard in the industry, or is it something I'll need to specifically mention to suppliers when trying to get quotes?

I'm looking to expand my brewery and buy a new system. What are the best options to get rid of my existing system?

For beer filling on a commercial scale, is it highly recommended to use a double pre-evacuation filling setup? Are there major downsides to not using double pre-evac?

How feasible is it to upgrade bottle filling machinery? I'm currently thinking of getting a 600 BPM beer filling machine. Once my brewery gains traction, would it be easy to upgrade my system to a bigger and faster system using some of the components of the existing system?

Making chocolate stout with actual chocolate?

I currently use coffee beans but would like to use real chocolate (or cocoa extract or powder) - what would work best?

A lot of my more experienced brewmaster friends have told me that using tunnel pasteurization is considerably more expensive than using flash pasteurization. Given the extra costs, what are the big benefits of using the tunnel method?

Why is type 304 stainless steel commonly used for brewhouse components?

What are some of the best options out there for financing a brewing system?

What are the best aluminum can manufacturers besides Ball?

Is racking a necessary part of the wine production process?

Looking for insight into opening 7bbl microbrewery.

Hi, I'm brand new here but am starting to get serious about opening a 7bbl microbrewery. I would like to have a 7bbl brewing capacity with 2 7bbl fer

Are different crusher destemmers recommended for specific types of grapes? Or should the type of machine I buy be independent of the varietals I'm using?

Why are presses given a capacity rating for whole grapes and fermented grapes? Are there situations where I would need to press both types of grapes?

Moonshine - market demand?

I've seen a lot of buzz about new craft moonshine distilleries - are there actually customers who will want to buy it in California?

Are there such things as food dryers that are not tray-based?

Such as tumble dryers and such?

What's a normal case pack size for 8.5oz wine glasses?

How important is having a stainless steel vs. a painted steel crusher/destemmer?

For sourcing bulk wine, do most winery owners use exchanges or trade boards, or do they just go direct to other wineries?

What are the rules and regulations for refilling beer bottles?

I know there are certain regulations about the types of bottles you can use and can't use.

What are the advantages of an amber growler vs. a transparent growler for my beer?

Do commercial bread slicer machines have thickness options?

I need to cut bread into slices of different thickness.

For a bakery, which is a better investment -- an electric oven or a gas oven?

If I'm importing growlers into Canada from the U.S., what is the import duty?

Would it be different for stainless steel vs glass growlers?

What is the benefit of a continuous feed processor?

Is it common to get wine glasses imprinted?

For an entry level type fryer, should I go gas or electric?

Contract manufacturing vs. in-house?

I'm working on starting a premium vodka brand with organic flavors - what are the economics between contract manufacturing or starting to distill the

For a gas grill, is it better to use propane or natural gas for fuel?

For a gas grill, is it better to use propane or natural gas for fuel?

As a casual pizzeria with a focus on authentic, cared-for pizza, is a pizza deck oven a reasonable buy, or is a brick oven seen as necessary?

As a casual pizzeria with a focus on authentic, cared-for pizza, is a pizza deck oven a reasonable buy, or is a brick oven seen as necessary?

For my small kitchen, I've been recommended boilerless steamers over boiler-based steamers. Was this recommendation correct?

For my small kitchen, I've been recommended boilerless steamers over boiler-based steamers. Was this recommendation correct?

How do I season my griddle?

Do I need to buy a dedicated griddle scraper for cleaning my griddle?

I just purchased a new ice machine. How do I prevent the accumulation of grease and dust?

I'm looking for a 500lb grease trap interceptor for industrial usage. What are some of the most common brands/manufacturers for a grease trap of that size?

Used Brewhouse Installation and Training

If I were to buy a used brewhouse from a Kinnek supplier, would they still offer installation and/or product training services for it?

What are the benefits of full-boiling?

Budget is limited, want to incorporate coffee drinks onto my menu. Is it worth installing a separate espresso machine?

Can you put whole grape clusters (stem and all) in a bladder wine press?

Should I go stemless? Seems to be all the rage these days.

How much can I re-use fryer oil?

If I operate a food truck, do I need to set it up with a sink to wash cookware?

I have a Metalfrio freezer I am trying to get a part for. Is there a local vendor near Sanford Florida?

I have a Metalfrio freezer I am trying to get a part for. Is there a local vendor near Sanford Florida?

What's in a beer glass? Can different shapes/types of glassware impact the way a beer tastes?

Is plastic brewing equipment okay to use?

What type of fermentation tank should I get if I'm planning on increasing my batch size?

How can I reduce my costs without investing into new equipment?

I own and operate a pizzeria.

How should I clean my condenser coil?

My refrigerator is acting wonky...not getting cold enough…any idea of wht to do?

Are full cube ice machines a good choice for my bar?

I've heard only good things so far.

Looking to make some blended cocktails. Should I spring for a nugget machine or flake?

Whats the point of a highball glass?

Is there some way to know how to price drinks?

Trying to expand my takeout services. Container ideas?

Pasteurizing with Ingredients

can i add my ingredients into a vat pasteurizer (milk, cream, eggs, tea,) and pasteurizer it, or can i only pasteurize milk and than cook it again wit

I don't hear of many brewmasters opting for indirect fire for their brewing systems. Why is that?

What is the best way to clean my copper distillery equipment?

I've read about people using wine and/or citric acid to do cleaning runs. I also have acsorbic acid available I could use.

Are top-fermenting and bottom-fermenting yeasts perfect substitutes for each other, or are they each better suited to different situations?

Are there disadvantages to using liquid yeast over dry yeast for a medium-sized brewery?

Does every fermentation vessel come with CIP setup? Or do I need to purchase a separate sprayball for clean-in-place functionality?

Is it difficult to expand capacity of a commercial brewing system? Would it be pretty modular, or would I have to purchase an entirely new system?

Generally how long does it take for brewhouse equipment to ship if you're importing from Asia vs buying domestic?

Why are some SS tanks sloped-bottom and some conical? Any practical differences?

I'm trying to transfer whole grapes, and minimize the rupturing of the grapes or breaking of the stems. Any suggestions on the type of pump to use?

Are flex impeller pumps used for the same purposes in a winery operation that an auger pump or peristaltic pump would be used?

For a brewing operation in Hawaii, what is the most cost effective way of bringing beer bottles here? Is shipping cost-prohibitive to ship from the mainland?

I'd like to make pumpkin ale - any recipe suggestions?

Since pumpkin spice lattes are so popular nowadays, I'm thinking about jumping on the bandwagon. Should I put actual pumpkin into the mash or use some

What is lees, and how does it affect the ageing process of wine?

Can someone explain the process of riddling bottles?

Could someone please explain the importance of the neck freezer when bottling champagne?

What's the practical difference between oak chips and other oak alternatives? For example, oak staves, dust, and extracts?

My partner and I really want to produce gluten-free beers in the near future. Will we need entirely new equipment or can we use what we have now?

I'm planning on producing about 10k hectoliters of beer per year. Any recommendations on brewhouse capacity?

Is there a big difference in the features needed in a vessel used for fermentation as opposed to one used for lagering?

Are double-elbow exhaust vents usually pretty standard on mash lauter tuns?

About how many barrels per month of beer does a nano brewery generally produce, vs a microbrewery and a large scale brewery?

Why are Bordeaux wine glasses taller than Burgundy glasses?

Does the shape actually make a difference to the enjoyment of the wine?

I'm looking into 40 oz beer bottles. How much do they weigh and how many are normally in a pallet?

I'm seriously considering upgrading my champagne corking system from manual to a more automated setup. What's the minimum recommended bottling capacity that makes sense for a semi-automatic champagne corker?

Do I need to purchase separate photometers for the analysis of iron, copper, and phenols in my wine, or will any photometer be able to detect all of them?

Is there a big difference between red wine glasses and white wine glasses?

We're an established restaurant that's expanding our wine offering, and I'm not sure whether there's such a thing as generic wine glasses or if we nee

My consultant suggested I look into an Enoveneta grape elevating system. Is this a common/well-known brand? Any thoughts are welcome.

Should I choose ceramic mugs or glass mugs for serving coffee?

Is it worth getting ceramic mugs in bulk?

Is there a big difference in the effectiveness of electric and handheld knife sharpeners?

Is there a big difference in the effectiveness of electric and handheld knife sharpeners?

I own a small, family restaurant with a few menu items requiring steaming. If I purchase a steamer, should go for a convection steamer or a pressure steamer?

I own a small, family restaurant with a few menu items requiring steaming. If I purchase a steamer, should go for a convection steamer or a pressure

Do I need to keep separate sets of knives for raw meat, dairy, and other items to prevent health issues?

Do I need to keep separate sets of knives for raw meat, dairy, and other items to prevent health issues?

Ventilation hood question

Hi, I'm moving some of my old equipment to a new setup. Is there anything I should lookout for as far as the ventilation system?

What items should I avoid putting in the disposal?

How do I best maintain my new garbage disposal?

I want to avoid 'scaling' with my new steamer. Any tips?

Any tips for reducing my energy and water bill?

Any tips for reducing my energy and water bill?

What is a better purchase for a commercial kitchen: carbon steel knives or stainless steel knives?

What is a better purchase for a commercial kitchen: carbon steel knives or stainless steel knives?

Any potential issues with overhead warmers that are worth noting?

Any potential issues with overhead warmers that are worth noting?

Pros and cons of a high temp/low temp dishwasher?

What are the benefits of a high temp vs. a low temp dishwasher?

Knife maintenance help

Anything I should look out for as far as maintaining my knives?

Usefulness of a pot and pan washer?

We run a cafe serving inhouse baked goods, sandwiches, etc.

Is it worth purchasing a dedicated glass washer machine for my restaurant-bar?

Do I need a high wattage microwave?

How can I best maintain my cutting boards?

Any tips for making sure my griddle surface is clean?

Pre-ground coffee

Any reason not to buy pre-ground coffee?

Size of the grind

What grind size should I be considering for my coffee?

Does french press coffee make sense for a menu with limited coffee selection?

What roast should I use for my espresso?

What are the advantages of a drip coffee machine?

What are the advantages of a floor scrubber machine compared to a mop?

Tips for maintaining my floor scrubber machine?

My shop has a hardwood floor, what sort of cleaning process should I be using to maintain it?

Is soap and water good enough for cleaning my restaurant kitchen floor?

Our garbage disposal unit is running a bit less efficiently these days. Any ideas for how to improve things, besides buying a new one?

Is it difficult to make a few gluten-free options in my non-gluten-free kitchen?

My restaurant wants to add pizzas to the menu. Do we need a new, dedicated oven, or can we just use the convection oven we already have?

What are the advantages of a brick oven?

I don’t have much room to spare in my kitchen but would love to add an oven for pizzas. Options?

What do I do if I want to make deep dish pizza? I already have pizza stones.

For my pizzeria, pizza screens vs. coupe pans?

How do we prevent our kitchen exhaust hoods from collecting so much dirt and debris?.

Any advice for good grease filter maintenance?

Just started a fast food restaurant in my small town, and nervous about the exhaust duct work. I hear things accumulate fast. Tips?

How do I clean the grease receptacles?

How do I clean my grease filter properly?

Degreaser isn’t working to remove all the grease residue on my exhaust hood surface…what can I use?

For our buffet, we want to have a little omelette station. Should we get an induction plate or a hot plate?

I’m looking to start a catering business…anything uncommon I should keep in mind as far as equipment?

what should I look for when purchasing a juice dispenser?

Some catering friends tell me to avoid keeping seafood in chafers. Thoughts?

Should I avoid serving fried food at a catering event? Heard they get soggy.

Removable lid chafers are a bit cheaper than hinged, but will there be any issues?

Presentation not an issue. Need a nice beverage carrier that can also serve.

Can I add a “service charge” to my restaurant in New York without distributing to employees?

Any good smokers for a kitchen with limited space?

What’s the difference between seasoned and kiln-dried firewood?

What sort of wood is good for smoking?

How should I store wine in my restaurant? We don’t have a cellar.

Just added a few wines to my menu - any tips for wine storage?

My wine fridge shakes a little bit on its own. This is a new fridge, but my friends tell me the shaking can mess up the wine. Is this true?

Do I need a separate rice warmer?

We’ve been using our rice cooker a lot more frequently, but cleanup is always frustrating which slows down production. Help?

Do I need to prepare anything specific for my equipment if I’m making sweet potato fries?

How do I make a traditional wok fit my stove top?

What are the benefits of using a cast iron wok? All I really know is that they’re the “standard”.

Is it worth purchasing a dedicated wok range?

How many BTUs should I have if I’m going to occasionally use a wok on my stove top burners?

What steps should I take to properly season?

Any advice for daily cleaning of my griddle?

How often should I be reseasoning my griddle?

Do I use soap and water to clean a griddle?

Any reason to choose a chrome top griddle over stainless steel?

What are the benefits of a thick griddle plate?

Any benefits to electric? I hear gas is better for griddles.

Is a grooved griddle plate worth it?

When cleaning my fryer, do I have to remove the deep fry basket?

How do I deep clean my fryer?

Just got a new fryer. Anything I should know that’s not common knowledge?

Any tips for fryer maintenance? My fryer oil gets pretty messy during the day but we don’t have the time to clean out the oil during service.

Can I start selling halal food in addition to non-halal food, or do I have to commit to halal food?

I run a food truck in NYC.

In New York, can I have my employees certify my pre-packaged food as halal?

Are there any specific food safety tips relating to thawing frozen items?

I’m considering a food retail location in Northern California with limited physical space. Customers would have to enter through the prep area. Is this allowed?

Does produce have to be washed if it looks fairly clean on the outside, and we’re cooking it in a stew (not serving it raw)?

Can ice that’s used for cooling and later for beverages, if they’re contained in plastic?

What are some initial registration issues I should be aware of before starting my restaurant?

What sort of federal process do I need to go through serve alcohol in my restaurant?

Is there anything I should be aware of that might complicate liquor licensing for my restaurant?

Thinking about leasing a space and opening a restaurant. What licenses may I have to get?

California bar here...what will it cost me to obtain a liquor license?

Want to open a bar in Manhattan. How much will it cost for liquor licensing?

How do I keep my Supera griddle from turning black when hot?

How do I keep my Supera griddle from turning black when hot?

What griddle surface material is best?

Does a clam griddle make sense for a panini shop? We’ve been making do with a standard griddle.

Worth paying for griddle accessories like drainage holes?

Is a bone guard worthwhile? We’ll be packaging meat with bone-in.

For my restaurant, is it worth investing in a vacuum sealer versus just using ziplock or tupperware?

What's the best way to go about doing tank management?

Can milk really damage a beer glass' utility? How?

How do flat-bottom tanks compare to those with conical bottoms?

I’m confused about the relationship between wine and oxygen. When can oxygen be good for wine, and when can it be bad?

What's the best type of wine fermenter to use?

Do I need to insure my delivery driver?

When cleaning my pizza stone, can I use soap?

Is microfiber worth it for replacing our cotton fiber mops?

Should I put desserts on the main menu?

What can I do to better improve the safety of my cleaning staff?

What can I tell my employees to improve fire safety in the kitchen?

Do I need to prerinse first?

How often do I need to put my dishwashing machine through a descaling cycle?

I have a new dishwasher machine that we clean regularly but seems to be a bit less effective after a few months.

Can I use a chinese cleaver on bone?

Want a good general purpose chefs knife. Do I go forged or stamped?

Any reason not to go with a plastic handle over a wood handled knife?

Does the length of the tang matter?

Buying knives and am curious about this.

Serving deli sandwiches out of my store now, what knife do I buy?

What sanitizer should I use back of house at my restaurant?

Is a french press better than my automatic machine?

Some of my coffee obsessed friends are saying I should switch.

Blade grinders seem a bit cheaper than burr grinders. Are there advantages to burr?

How long should I run my burr grinder?

Can someone fill me in on the practical differences between a flat burr and a conical burr grinder?

Do I need a built in freezer?

What are the benefits of and ice and salt unit?

Ideas for different sweet spreads at my cafe?

I'd like to serve a different spread from the usual nutella, chocolate, and jam.

Do I need a special glass for serving whiskey on the rocks?

Do I need different shot glasses for different types of drinks?

Do I need to towel off my glassware before stacking?

What are the main customer allergies I need to be worries about?

How can I make my menu more allergy conscious?

What is a simple way to make my kitchen allergy friendly?

How do I prevent overpouring?

Can't monitor my bartenders too closely!

Do my bartenders need to be certified in any way?

What is the benefit of a pure starch food thickener?

Can I just add starch to what I need to thicken?

How do I add a caramel glaze to my popcorn?

How should I store my popcorn kernels?

Is coconut oil really used for popcorn?

Can I use popcorn salt for making other snack products?

Can I use corn syrup as a honey alternative?

What is a good alternative to honey?

Are there good "green" takeout containers that aren't made of paper?

Is it a good idea to sell wrapped waffles at a food retail outlet

What size stands do I need for my fustis?

What size stands do I need for my fustis? I have a 5 L fusti sized 8.66" tall x 7.95" wide, 12 L fusti sized 16/34" tall x 7/95" wide, and a 25 L fust

I see card readers attached to phones…how does it work?

How can I avoid overpouring with newer bartenders?

Anyway to minimize my pouring costs?

How much does a fully-furnished food truck cost?

I can’t afford a new or used food truck…am I out of options?

I’ve got my food truck license but not totally sure where to setup to avoid competition. Help?

How do I generate “buzz” for my food truck?

Do I need to trademark my food truck name?

What can I do to expand my food truck offerings?

Can I setup a food truck and remain hands-off?

If there is one thing to focus on when first getting started in the food truck business, what would you recommend?

I've got the truck, the permits, the equipment, and an ideal day location. All set?

How big of a cutting blade do I need?

Building out a deli counter for my store

What is the functional difference between a belt vs gear based slicer?

I hear I need to lubricate my meat slicer…is this true?

Will an entry level slicer cut cheese ok?

Does it make sense to invest in a heavy duty slicer for a deli?

Do I need to clean with the grain? Does it matter?

Will my stainless steel flatware be damaged by detergents?

Does it matter whether I choose a honing steel that is the same brand as my knives?

What are India stones good for?

Are there real benefits to microfiber as opposed to cotton? Want to make sure it's not just a fad

What is the difference between flagged and unflagged bristles on my broom?

How do I clean my hand cleaning brushes (meant for the kitchen equipment)?

Are work tables customizable?

Burger joint, thinking about adding more fry options. Will my fry cutter handle it?

I want to cut different style fries now. Do I need to buy a new fry cutter?

Should I hire my own delivery people or work with Seamless?

Is there a benefit to joining a restaurant association?

Should I offer wi-fi at my casual cafe?

Is soap and water sufficient for cleaning my oven equipment?

Are low-temp dishwashers a good alternative to high-temp dishwashers?

Are there good environmentally-friendly custodial chemical cleaning solutions?

What sort of wifi/loitering strategies should I consider for my cafe?

what are some good meat-free alternatives that have a similar texture to meat?

What does it mean for coffee beans to be "fair trade"?

How does one define ethically and humanely sourced meat?

What is a ground fault interruptor?

Do I need a GFI for my commercial kitchen?

Do my employees need specialized safety equipment to work with fryers?

Does the quality of fryer oil have a big impact?

What warming unit is best for my buffet line?

Is a coffee grinder necessary?

Are overhead heaters okay for keeping dishes warm on the counter before serving?